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Recipes
Mulled Wine
By exdircomp
Begin by placing the cloves, peppercorns, cinnamon,allspice, juniper berries, bay leaves, ginger and star anise int...
- 12 whole cloves
- 10 peppercorns, cracked
- 4 cinnamon sticks
- 2 star anise buds
- 1 inch piece of ginger
- 4 juniper berries
- 2 allspice berries
- 2 bay leaves
- 2 bottles dry, fruity red wine, such as Shiraz or Malbec
- 1/2 cup honey
- 2 lemons, zest removed with a peeler and juiced
- 2 oranges, zest removed with a peeler and juiced
- 1/2 cup brandy
Sour Cream Yellow Cake
By exdircomp
Directions Preheat the oven to 350 degrees F
- 1 (18 1/4-ounce) box yellow cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/3 cup sugar
- 1/3 cup flour
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 teaspoon salt
- Crusting Buttercream Icing,
- 1 cup shortening
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 3 tablespoons powdered coffee creamer
- 1/4 cup warm water, plus more if needed
- 4 cups powdered sugar
- Marshmallow Fondant,
- 4 cups powdered sugar, plus more if needed
- Dash salt
- Couple spoonfuls shortening
- 1 (16-ounce) bag marshmallows
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 teaspoon almond extract
- Gel coloring (or 1/2 tablespoon water if not using gel colors)
- Powdered sugar, for dusting
Pesto
By exdircomp
Fresh pesto is one of those miraculous condiments that can do just about anything
- 2 cups tightly packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 6 cloves garlic, peeled and ends removed
- 1/2 cup medium intensity extra virgin olive oil, such as Ascolano
- zest and juice of one lemon
- salt and pepper to taste
Lemon Ricotta Cookies
By exdircomp
Directions Preheat the oven to 375 degrees F
- COOKIES:
- Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- GLAZE:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Cream Biscuits
By exdircomp
Preheat the oven to 425°F
- 3 tablespoons melted butter
- 2 cups all-purpose flour, plus more for dusting the surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups heavy cream
Corned Beef and Cabbage
By exdircomp
Directions *Cook's note: Brisket should be prepared through the brining stage, but not cooked
- Corned Beef:
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Chicken and Lobster Pot Pie
By exdircomp
Cook the lobster. Remove meat from shells
- 2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces
- 1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces
- Salt and pepper
- 1 tablespoon flour
- 4 tablespoons oil
- 2 tablespoons butter
- 1/2 pound red potatoes, cut into 1-inch cubes
- 4 ounces pearl onions, peeled
- 1/2 pound carrots, cut into 1-inch cubes
- 2 garlic cloves, minced
- 1/2 pound mixed mushrooms
- Pinch red pepper flakes
- 1 sprig thyme
- 1 bay leaf
- 1 cup white wine
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup cream
- 1/2 cup peas
- 1 pound puff pastry
- 1 egg, beaten
- 1 tablespoon cream
Pecan Squares
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven
- Crust:
- 1 cup (130 grams) all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (70 grams) light brown sugar
- 1/4 cup (25 grams) finely chopped pecans
- Pecan Filling:
- 2 large eggs
- 1/4 cup (55 grams) light brown sugar
- 3/4 cup (180 ml) dark corn syrup (or golden syrup)
- 2 tablespoons (20 grams) all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup (75 grams) chopped pecans
Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
By exdircomp
Directions Heat grill to medium
- Grilled Red Pepper-Tomato Sauce:
- 8 ounces cream cheese, at room temperature
- 4 ounces soft goat cheese
- 4 ounces shredded aged white Cheddar cheese
- 2 ears corn, grilled in husk and kernels removed You may also substitute chopped olives for a change
- 2 green onions, thinly sliced
- Salt
- Freshly ground black pepper
- 12 jalapeno chiles, halved, stemmed and seeded
- 1 heaping tablespoon ancho chili powder
- 2 red peppers, grilled, peeled and chopped
- 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
Stuffed Artichokes
By exdircomp
Prepare a bowl of cold water large enough to hold the 6 artichoke hearts
- Cold water, as needed
- 6 to 8 lemons, juiced, divided
- 6 medium artichokes, stems trimmed
- 1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup coarse bread crumbs, lightly toasted
- 1/2 bunch curly parsley, stemmed, washed, dried and chopped
- 1 small or 1/2 medium bulb fennel, tough outer layer removed, halved lengthwise, cut into thin slices and very roughly chopped
- 1/2 to 3/4 cup fontina cheese, cut into small cubes
- 1/2 cup grated Parmesan
- Kosher salt
- White Wine